Persian Limes, also known as Limu Omani (first developed in Oman), are limes that have been lightly boiled in brine and then dried out in the sun over the course of several weeks.
The flesh of the lemon turns black and all but dissolves, while the outer peel caves in on itself and turns various shades of brown. The resulting dried lime is a round, dried fruit barely the size of a golf ball.
Like regular limes, the tanginess is still present although underneath it lies hints of fermentation.
The taste is sharp, strong and sometimes sweet.
Dried Persian limes can be used in a variety of ways: pierce whole dried limes with a fork and drop them whole in stews and soups for some piquancy; grind and add to lamb dishes or even fish and chicken.
